Nov 14, 2019

Melody Cookies (copycat)

These Melody cookies are crispy and cocoa-flavored, and perfect for dunking into coffee, tea, or a glass of milk.

I'm sharing this post and recipe for Christmas Cookies Week! I was sent samples from the sponsors of our giveaway but opinions are 100% mine.


Melody Cookies (copycat)



While I don't remember them, according to Dorie Greenspan in her book, Dorie's Cookies (affiliate link), Nabisco made these cookies until sometime in the 1970s, when they discontinued producing them.

They may not have sold these cookies in California, because I'm pretty sure I'm familiar with every cookie that graced the supermarket shelves back in the day. I was a new mom after all, and not much of a baker.

These Melody cookies are super crunchy. Be sure to use a dark cocoa for a deep cocoa flavor and color. I used a little bit of black cocoa in the dough (like with these Oreo copycat cookies or these mini chocolate sandwich cookies). I topped these cookies with sparkling sugar (I keep jars of it just for cookie topping emergencies). Regular sugar will work fine with these cookies... but the sparkling sugar is so much more festive!

Nabisco Melody Cookies



How to make copycat Melody cookies:



First, sift together flour, cocoa, and baking soda.

Next, beat butter, sugar, and salt until creamy. Add vanilla and an egg white and mix for a couple of minutes.

After that, mix the flour mixture into the butter mixture and roll out the dough between sheets of parchment paper.

Finally, after refrigerating the dough for a couple of hours, cut the dough with a 2-inch scalloped cookie cutter, sprinkle with the sparkling sugar, and bake!

Nabisco Melody Cookies with milk



Melody Cookie Recipe Variations:



For Christmas (or just because chocolate and mint are so wonderful together), you can add a drop of peppermint extract along with the vanilla, both from Adams Extract, one of our prize sponsors.

You can also cut the cookie dough, wrap the cut out cookies, and freeze for baking later. I was able to freeze some of the already-baked cookies by wrapping them tightly in plastic wrap. Dorie says that the sugar topping might melt, but mine survived.

These cookies would be perfect for Santa's Christmas cookie plate... as long as you don't eat them all first.

These Melody cookies are crispy and cocoa-flavored, and perfect for dunking into coffee, tea, or a glass of milk.

Save this recipe! These Melody cookies would be perfect for sandwiching ice cream in the summer.



Melody Cookies


Melody Cookies
Yield: 55 cookies
Author:
These Melody cookies are crispy and cocoa-flavored, and perfect for dunking into coffee, tea, or a glass of milk.

ingredients:

  • 2 1/4 cups (306 grams) all purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 2 sticks (226 grams) unsalted butter at room temperature
  • 3/4 cup (150 grams) sugar
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Sparkling, sanding, or granulated sugar for sprinkling

instructions:

How to cook Melody Cookies

  1. Sift together the flour, cocoa, and baking soda. 
  2. In a stand mixer with the paddle attachment, beat the butter, sugar, and salt on medium speed for about 3 minutes. Scrape down the sides of the bowl as needed. 
  3. With the mixer speed on low, add the vanilla and egg white. Beat for another 2 minutes. 
  4. With the mixer turned off, add half of the flour mixture. Pulse the mixer until the flour is just incorporated. 
  5. Add the other half of the flour, pulse to incorporate, and then mix until the dough just comes together. Don't over mix. 
  6. Scrape the dough out onto your work surface and divide it in half. 
  7. Working with one half at a time, roll the dough out between two pieces of parchment paper to 1/8 inch thick. Refrigerate the dough for at least 2 hours. 
  8. Heat your oven to 350 degrees F. 
  9. Using a round scalloped cookie cutter, working in batches, cut out as many cookies as you can and place them on parchment lined baking sheets, one inch apart. Sprinkle with the sparkling sugar. 
  10. Gather up the scraps, re-roll between the parchment sheets, and chill. 
  11. Bake the cookies for 15 to 17 minutes, two pans at a time, watching them closely. Rotate the pans front to back and top to bottom halfway through. The edges should be firm and the centers should be almost firm. 
  12. Cool the cookies on the baking sheets for a couple of minutes and then transfer them to a wire rack. Repeat with the rest of the cut out cookies. 
Calories
62.32
Fat (grams)
3.52
Sat. Fat (grams)
2.11
Carbs (grams)
6.99
Fiber (grams)
0.23
Net carbs
6.75
Sugar (grams)
2.80
Protein (grams)
0.77
Sodium (milligrams)
36.44
Cholesterol (grams)
12.22
cookies, chocolate, cocoa, Melody cookies
Cookies
American
Created using The Recipes Generator

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today's cookie recipes:






Prize 1 - Millican Pecan Tower of Treats Gift Tins





Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.


Prize 2 - Adams Extract Prize Pack





Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams' wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

6 comments:

  1. These cookies sound delicious.A perfect chocolate treat!

    ReplyDelete
  2. I vaguely remember these. They were super crunchy and delicious. Dad liked dipping them in his coffee. I'm totally making these.

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  3. I love that sugar sprinkling on top! Looks delicious!

    ReplyDelete

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